Preheat oven to 350°F and lightly grease a mini bundt cake pan.
Prepare the flax eggs by mixing the ground flax seeds with 6 tablespoon water in a small bowl. Let sit at least 5 minutes, or until it has thickened and has an egg white consistency.
Prepare the cinnamon sugar: mix the coconut sugar with the cinnamon and set aside.
In a large mixing bowl, stiff together the white rice flour, brown rice flour, tapioca starch, potato starch, almond flour, coconut sugar, baking soda, and baking powder.
Add the flax eggs, maple syrup, melted coconut oil, applesauce, almond milk, and vanilla extract. Mix until fully combined and no lumps remain.
Pour about 2 tablespoon of the batter into each cavity of a mini bundt cake pan. Sprinkle about ¾ teaspoon of cinnamon sugar on top and cover with another 3 tablespoon of the batter.
Bake for 20-22 minutes, or until the top is golden brown. Let cool 5 minutes before flipping the pan over a cooling rack. Carefully remove the bundt cakes from the cake pan and let cool for another 10 minutes.
Glaze with the cashew cream, drizzle with caramel sauce, and top with roasted pecans! Bundt cakes are best served the same day but will keep for up to 3 days unglazed at room temperature, or in the refrigerator if glazed. I recommend adding the glaze and toppings just before serving though.